Exploring the potential of mushrooms in ready‐to‐eat snack formulations
Aslam Vattapparambil,
Aswin Pulickakudy Ajithkumar,
Praveen Kumar Dubey
et al.
Abstract:SummaryContemporary dining habits have spurred a shift in ready‐to‐eat (RTE) snack production, with mushrooms offering a nutritional boost due to their protein, carbohydrate, fibre and vitamin content. Proximate composition data aid in creating snacks with balanced nutrition. Mushrooms also contribute antioxidants and antimicrobial compounds, adding a health dimension. Extrusion cooking, known for adaptability and energy efficiency, improves texture, nutrition and shelf life. Though concerns exist about oil in… Show more
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